Clam Chowder

Clam chowder is one of the most beloved regional dishes in the United States. This thick, creamy soup is perfect for a cold winter day

If you’ve never made clam chowder before, or if you’re looking for tips on how to make the best soup possible, this guide is for you. We’ll walk you through everything you need to know, from choosing the right ingredients to getting the perfect consistency. By the end, you’ll be an expert on all things clam chowder.

Where from the word Clam Chowder arrives

A clam chowder is a creamy soup made with clams, potatoes, and onions. It is typically served with crackers or bread on the side.

The word “chowder” is thought to come from the French word “chaudiere”, which was a type of pot used to cook fish or shellfish over an open fire. The first recorded recipe for chowder appeared in 1751 in England. This early version was more like a stew than the soup we know today and it was made with salt pork, potatoes, onions, and fish.

Clam chowder became popular in America during the 18th century. New Englanders were especially fond of this hearty soup because it could be easily made with ingredients that were readily available- fresh clams, potatoes, and onions. Over time, regional variations of clam chowder developed in New England. The most popular variation is the creamy Boston-style clam chowder which is made with milk or cream instead of water. Other variations include the clear broth Rhode Island-style chowder and the red Manhattan-style chowder which gets its color from tomatoes.

Today, there are many different recipes for clam chowder but the basic ingredients remain the same- clams, potatoes, and onions (and sometimes celery). Whether you prefer your chowder thick and creamy or thin and broth-y, there’s a recipe out there for you!

Clam chowder

There are several different types of clam chowder, including:

1. New England Clam Chowder: This is the most traditional and well-known type of clam chowder. It is made with potatoes, onions, and clams, and is typically thickened with milk or cream.
2. Manhattan Clam Chowder: This type of clam chowder is made with a tomato-based broth, and is typically made with tomatoes, onions, and clams. It is generally thinner and less creamy than New England clam chowder.
3. Minorcan Clam Chowder: This type of clam chowder is a variation of the Manhattan clam chowder, and is typically made with a tomato-based broth. It is native to the state of Florida and is made with datil peppers, which give it a unique and spicy flavor.
4. Rhode Island Clam Chowder: This type of clam chowder is similar to the New England variety, but is made with a clear broth instead of milk or cream. It is typically made with quahog clams and potatoes, and is sometimes referred to as “clear chowder.”
5. Hatteras Clam Chowder: This type of clam chowder is native to the Outer Banks of North Carolina, and is made with a clear broth and diced potatoes. It is typically made with minced clams and is seasoned with Old Bay seasoning.

Manhattan Clam Chowder:

The history of clam chowder

Clam chowder is a type of thick soup or stew that is made with clams and various other ingredients, such as potatoes, onions, and milk or cream. There are several different types of clam chowder, including New England-style, Manhattan-style, and Minorcan-style.

The history of clam chowder is somewhat disputed, but it is generally believed to have originated in the eastern United States in the early 18th century. Some historians believe that clam chowder was brought to the United States by French or British immigrants, while others believe that it was developed by Native Americans.

One of the earliest known recipes for clam chowder appeared in a cookbook published in 1751 called “The Art of Cookery Made Plain and Easy” by Hannah Glasse. This recipe called for clams, bacon, onions, and butter, and was prepared in a similar manner to modern New England-style clam chowder.

Over time, clam chowder became a popular dish in the northeastern United States, particularly in the states of Massachusetts and Rhode Island. In the 19th century, it became a staple food for fishermen and sailors, and was often served on board ships as a cheap and filling meal.

Today, clam chowder is enjoyed all over the United States and in many other countries as well. It is a beloved comfort food that is often served in restaurants and at home, and continues to evolve and be adapted by chefs and home cooks around the world.

How to make the best ever clam chowder

There are a few key things to remember when making clam chowder that will ensure you end up with the best soup possible. First, always start with fresh clams. This will make all the difference in taste and texture. If you can’t get fresh clams, canned clams will work in a pinch. Just be sure to drain and rinse them before adding them to the soup.

Next, it’s important to cook the bacon until it is nice and crisp. Not only does this add great flavor to the soup, but it also provides a nice textural contrast. No one wants soggy bacon in their chowder!

Finally, be sure to simmer the soup until the potatoes are cooked through. This will ensure that the flavors have had time to meld together and produce a truly delicious soup.

What ingredients to use

When it comes to clam chowder, there are a few key ingredients that you absolutely need in order to make the best ever clam chowder. First and foremost, you need fresh clams. There’s really no substitute for fresh clams when it comes to this dish. You also need potatoes, bacon, onion, celery, flour, milk, and butter.

If you have all of these ingredients on hand, then you’re well on your way to making the best ever clam chowder. The first step is to cook the bacon in a large pot or Dutch oven. Once the bacon is cooked, remove it from the pot and set it aside on a paper towel-lined plate. Leave the bacon fat in the pot.

Next, add the chopped onion and celery to the pot and cook until softened. Then, add the flour and stir to combine. Slowly add the milk, whisking as you go to avoid any lumps. Finally, add the potatoes and butter and bring the soup to a simmer.

Once everything is cooked through, add the clams (making sure to discard any that are open or don’t close when tapped) and cook for just a few minutes until they’re heated through. Season with salt and pepper to taste and serve hot with some of that crispy bacon on top!

How to cook clam chowder

Clam chowder is a delicious, creamy soup that is perfect for a cold winter day. Here is a step-by-step guide to making the best ever clam chowder:

1. Start by cooking the bacon in a large pot over medium heat.

2. Once the bacon is cooked, remove it from the pot and set it aside on a paper towel to cool.

3. Add the chopped onion and celery to the pot and cook until softened.

4. Next, add the clams and chicken stock to the pot and bring to a boil.

5. Reduce the heat and simmer for 10 minutes, or until the clams are cooked through.

6. Finally, add the heavy cream and cooked bacon to the soup and stir until combined. Serve hot with some crusty bread on the side.

Tips for making the best clam chowder

Clam chowder is one of the most delicious and comforting soup recipes out there. But, it can be a bit tricky to make. Here are some tips for making the best clam chowder:

1. Use fresh clams. This is key for getting that amazing, briny flavor that makes clam chowder so special. If you can’t find fresh clams, you can use canned ones, but make sure to drain and rinse them thoroughly.

2. Don’t overcook the clams. You’ll want to cook them just until they’re tender, otherwise they’ll become rubbery and chewy.

3. Use bacon fat to sauté the vegetables. This adds a ton of flavor and helps to thicken the soup.

4. Use Yukon gold potatoes. They have a creamy texture that’s perfect for this soup.

5. Season the soup generously with salt and pepper. Clam chowder is a very flavorful soup, so it needs to be properly seasoned in order to taste its best.

Variations of clam chowder

There are many variations of clam chowder, but the most common are New England-style and Manhattan-style.

New England-style clam chowder is usually creamy and made with milk or cream, potatoes, onions, and clams. Manhattan-style clam chowder is usually made with a clear broth and tomatoes, along with onions, celery, green peppers, and clams.

Other variations of clam chowder include Rhode Island-style (which is similar to Manhattan-style but without the tomatoes), New York-style (which is similar to New England-style but made with a clear broth), and Connecticut-style (which is a thick, creamy soup made with milk or cream).

Conclusion

Clam chowder is a delicious and comforting soup, perfect for a winter’s day. This guide has given you all the tips and tricks you need to make the best clam chowder you’ve ever tasted. So what are you waiting for? Get cooking!